Place the ribs on a rimmed baking sheet and rub with the spice mixture (reserve the bowl). Tightly cover the baking sheet with foil and bake until the meat is tender and easily pulls away from the bone, 2 to 2 1/2 hours.

Meanwhile, wipe out the small bowl, then whisk together the ketchup, vinegar, molasses, Worcestershire, remaining 2 tsp brown sugar and 1/4 tsp pepper. Heat grill to medium-high. Grill the ribs, basting with the sauce and turning occasionally, until beginning to char, 5 to 6 minutes. Cut into pieces before serving.

Tips & Techniques

The rub can be prepared and stored in an airtight container at room temperature for up to 3 months. It’s also great on steak, burgers, pork chops and fish (use about 2 Tbsp per lb).

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